Side Pannel
Kolache with Apricot Filling
Kolache with Apricot Filling
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- ---------------------------BH&G HERITAGE COOKBOOK---------------------------
- 3 1/2 c All-purpose flour (to 4 c.)
- 1 pk Active dry yeast
- * * * * *
- 3/4 c Milk
- 1/2 c Butter or margarine
- 1/2 c Granulated sugar
- 1 ts Grated lemon peel
- 1/4 ts Salt
- 2 Eggs
- Apricot Filling (below)
- Sifted powdered sugar
Directions
In large mixing bowl combine 1 1/4 cups of the flour and the yeast. In
saucepan heat together milk, butter, granulated sugar, lemon peel, and salt
just till warm (115-120), stirring constantly. Add to dry mixture in mixing
bowl; add eggs. Beat at low speed of electric mixer for 1/2 minute,
scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in
enough of the remaining flour to make a moderately soft dough. Knead on
lightly floured surface till smooth and elastic (8 to 10 minutes). Shape
into ball. Place in greased bowl; turn once to grease surface. Cover; let
rise in warm place till double (1 to 1 1/2 hours). Punch down; divide in
half. Cover; let rest 10 minutes. Shape each half into 9 balls. Place
balls, 3 inches apart, on greased baking sheets. With fingers, flatten each
to 3 1/2-inch circle. Cover; let rise till double (about 45 minutes). Make
a depression in center of each ball. Fill depression with Apricot Filling.
Bake at 375 for 10 to 12 minutes. Remove from baking sheets; cool. Dust
lightly with powdered sugar.
APRICOT FILLING: Mix 1 cup snipped dried apricots and enough water to come
1 inch above apricots. Simmer for 15 to 20 minutes; drain. Stir in 1/4 cup
granulated sugar, 1 tablespoon butter, and 1/4 teaspoon ground nutmeg.
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